You know what they say: little fish—big flavor. These recipes with anchovies and sardines prove it.

We make no secret of our love for small, oily fish like anchovies and sardines. They're sustainable, affordable, big on flavor, and just a little bit in sauces, dressings, and pastas packs a ton of flavor. Whether you're a new convert or the sardine-lover who piles 'em up on toast like no one's business, one of these recipes is for you.

Even if assertive fish like sardines aren’t typically your thing, the mellowed flavor that they take on when grilled—not to mention that crisp skin—might change your mind. What’s more, the skin’s high oil content means these fish are way less prone to sticking.

Fresh sardines are only sporadically available, so we’ve recommended using canned sardines here. By all means broil fresh sardines if your fishmonger has them. If you go with canned, spend a little money on them: Imported Portuguese and Spanish sardines such as Cole’s and Matiz taste much better than the grocery store staples. You could also use good-quality tuna—again, imported canned tuna, or line-caught albacore from the Western U.S., will taste best. A time-saving tip: Soaking the farro overnight (or at least during the day while you are at work) will give you a running start with this dish.

A great Caesar salad gets its swagger from a great dressing. Squeamish about raw egg yolks and anchovies? Sorry. Yolks are what give richness to the emulsion, while anchovies provide a briny blast (and that whole umami thing). Here's our go-to recipe.

At The Beatrice Inn in NYC they use high-powered convection fans to give the roast a crisp crust. But you can get similar results without the fancy equipment by cranking up the heat just before the roast is done.